Chocolate
A professional crash course for cacao and chocolate lovers!
Recently, I participated in an exciting online training opportunity. The “Chocolate Making from the Bean Program” is a professional two-month course that began on September 27 and concluded on November 29, 2024. Participants who took the course, including me, came from various backgrounds and professions but all had a passion for chocolate! With seven years…
Read MoreRoses and Thorns: A Reflection on Life at BFREE by Cacao Fellow Graduate
There are experiences in life that can be considered life-changing, but nothing compares to spending about 70% of two years in the rainforest. I can confidently say that the two-year fellowship program at BFREE has been one of the most transformative experiences of my life. It all began when I came across a Facebook ad…
Read MoreCollaborative Cacao Research Project
By Roxanna Chen BFREE in collaboration with the University of Tennessee, Knoxville (UTK) facilitated a cacao research project at the BFREE’s Field Station in May 2023. The primary objective of the collaboration was to co-design and enhance post-harvest practices and methods for Criollo Cacao which is intercropped and shade-grown in several experimental plots within the…
Read MoreThe Review Of Cacao Explorations and Germplasm Movements
by the Heirloom Cacao Preservation Fund (HCP) The Heirloom Cacao Preservation Fund (HCP) has partnered with Dr. Lambert A. Motilal to create a comprehensive evaluation of all cacao-growing countries around the world. The Review Of Cacao Explorations and Germplasm Movements is a 300-page review is comprised with riveting information regarding the history, genetics, flavor profiles,…
Read MoreThe Science of Fine Chocolate
by Jacob Marlin The flavor attributes of chocolate, especially fine flavor chocolate, is determined by numerous factors: 1. Genetics of the cacao, 2. The farming practices implemented, 3. The location, biophysical features, and climactic conditions of where it is grown (also called terrior), 4. The time of harvest, 5. Fermentation protocols, 6. Drying methods, and…
Read MoreFrom Bean to Bar: BFREE’s cacao program bears fruit
Over the past three years, BFREE has been doing research and experimentation to develop a model for farming the BFREE Criollo cacao, under its for-profit – Crioco Cacao, LLC. The goal is to create healthy and productive trees that yield cacao beans that are ultimately made into some of the world’s best Heirloom Fine Flavor…
Read MorePollination and Paternity Testing
By Holly Brabazon Would you believe that small biting midges are cacao’s main pollinator? They’re only about the size of a pin head, and they don’t fly very well either, but with how small cacao flowers are, and how they’re shaped, cacao has to rely on the tiny midge to pollinate its flowers. Unfortunately, midges…
Read MoreCacao Fellow, Mark Canti, Explains the Process of Adopting a Tree from the BFREE Farm:
By Mark Canti Hello, my name is Mark Canti. I’m the BFREE Cacao Fellow, and I oversee the cacao adoption program at BFREE in collaboration with the Heirloom Cacao Preservation Fund. I’m always very excited when I learn that a new tree has been adopted from our farm, and I am eager to tag the newly adopted tree. I…
Read MoreMeet BFREE’s Newest Fellow, Mark Canti
A Little About MeI was born in a subtropical climate during the rainy season in my native village of Golden Stream. It is located along the main highway, a couple of miles south of the BFREE junction. I do not remember much of my childhood, but I sure remembered how much my parents loved, cared,…
Read MoreFirst BFREE Cacao Fellow Completes Program!
BFREE’s first Cacao Fellow, Lenardo “Leo” Ash, is graduating from his two-year work-training program this week. He will immediately begin studies at the University of Belize, where he will work toward his Bachelor of Science in Natural Resource Management. Lenardo began his Fellowship in July 2019 under the mentorship of Cacao Program Director, Erick Ac.…
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